HARVARD BEETS
50 Servings
Ingredients
· 4 cups water
· 1 Tablespoon whole cloves
· 1 bay leaf
· 3/4 cup sugar
· 1/2 cup cornstarch
· 4 teaspoons salt
· 1/2 teaspoon pepper
· 1-1/2 cups vinegar
· 1/2 cup butter or margarine
· 6 quarts sliced or diced canned beets, drained
Directions
Combine water, cloves, and bay leaf; boil 5 minutes. Strain; discard spices.
Combine sugar, cornstarch, salt, and pepper; mix well; add to hot spice water; cook stirring, until thickened and clear.
Add vinegar and butter or margarine; blend well.
When butter or margarine melts, pour over cooked beets.
Reheat before serving.
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